Roasted Cauliflower and Chickpea Lemon Spaghetti with Arugula


This is a simple and light pasta dish that is quick, but filled with flavor. It's both vegan and gluten-free, making it a friendly option for all diets!

Ingredients (serves 2)

  • 2-3 servings brown rice spaghetti (enough portion for 2 people)
  • 2 cups cauliflower florets, broken into pieces
  • 1 can chickpeas, rinsed and drained
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup arugula
  • Juice of 2 small lemons
  • Black pepper, to taste

1. Preheat oven to 425 degrees Fahrenheit. Prepare pasta according to package. 

2. Spread cauliflower and chickpeas on an aluminum foil-lined baking sheet. Drizzle 1 tablespoon of olive oil on the cauliflower, and 1 tablespoon of olive oil on chickpeas. Toss chickpeas and cauliflower (separately) so everything is evenly coated. Bake for about 20-25 minutes until cauliflower has begun to brown and chickpeas are crispy. 

3. Combine 1 tablespoon of olive oil and lemon juice. Add cauliflower, chickpeas, and arugula to spaghetti. Pour lemon juice over spaghetti, and toss the mixture until everything is evenly coated. Serve warm, and top with black pepper as desired, 


Clean-Eating Pumpkin Gnocchi with Sage Butter Sauce


This is my first time ever making a successful gnocchi, and I am so, so excited about it! Guys — it's so easy! Seriously, anyone can do it. I'm so excited that this one was a success, and the best part is, it's made with pumpkin! 

This gnocchi can be topped with the sage butter sauce that I included below, but you can also just use olive oil and parmesan cheese, pesto, or any other sauce your heart desires!

Ingredients (serves 2-4)

Ingredients for Gnocchi:

  • 1 cup pumpkin puree
  • 1 cup whole wheat flour (plus about 1/2 cup extra to flour your surface for rolling)
  • 1 cup almond flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg 

Ingredients for Sage Butter Sauce:

  • 4 clove garlic
  • 1/2 cup sage leaves
  • 4 tablespoons ghee butter

1. In a large bowl, combined pumpkin puree, whole wheat flour, almond flour, egg, salt, and pepper, until a sticky dough forms.

2. Lightly flour a flat surface. Using the dough, create 2-inch balls with your hands and roll into a long, thin line, about 1/2 inch thick. If your dough is too sticky, add more flour to the surface. Cut the line of dough into 1 inch gnocchi pieces. Repeat until you've used all the dough. To create the signature gnocchi look, use a fork to lightly press lines into the top of your gnocchi pillows. 

3. Bring a large pot to a boil. Add gnocchi and cook until they rise to the surface (about 5 minutes). If your pot is too small, add in batches if needed. When gnocchi is finished, drain in a colander. 

4. To make make sage butter sauce, chop up garlic and sage. Add butter to a small sauce pan, and warm up on medium-low heat. Add garlic and sage and cook for about 2-3 minutes, stirring to prevent the garlic from burning. 

5. When sauce is finished, pour over gnocchi and toss, if desired. Serve warm. 

Kale and Veggie Baked Eggs


When I first started cooking in college, I made baked eggs for breakfast every single morning. I remember feeling so proud that I was eating so many vegetables at the start of my day, and the meal always held me over until lunchtime (well, with a few snacks at least). 

The beauty of baked eggs, like a salad, is that you can add in anything you have leftover. I added a lit bit of Parmesan cheese on top because it adds a little flavor and texture on the top, but you can definitely go without it if you're dairy free or lactose intolerant.

This recipe is for one person, but you can easily multiply your ingredients and add it to a bigger baking pan to make for lots of guests or the family!

Ingredients (serves 1)

  • 1/4 cup sweet peppers
  • 1/4 cup white mushrooms
  • 1 cup kale
  • 1 tablespoon extra virgin olive oil
  • 1 egg
  • 2 tablespoons shredded Parmesan cheese

1. Preheat oven to 350 degrees Fahrenheit. Chop up peppers and mushrooms.

2. Heat up olive oil in a large pan on medium-low heat. Add peppers, mushrooms, and kale and sauté for about 2-3 minutes until vegetables begin to soften. 

3. Remove vegetables from pan and add to small oven-safe dish or bowl. Crack egg over vegetables, and sprinkle with Parmesan cheese.

4. Bake for about 20 minutes, or until egg whites are throughly cooked. Let cool for 5-10 minutes, and then serve warm. 

Coconut Turmeric Chickpeas with Quinoa and Mint Yogurt Sauce


I love chickpeas; they are probably my favorite plant-based protein, so I am always looking for new ways to make them. They taste delicious in the combination of coconut milk and turmeric, but add in that creamy mint yogurt sauce, and you've got a double whammy of flavor — and health. 

Ingredients (serves 2)

  • 2 cups cooked quinoa (about 1 cup uncooked)
  • 1 cup coconut milk
  • 1 15 oz can of chickpeas, rinsed and drained
  • 1 teaspoon turmeric
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh parsley, chopped
  • 2 cups arugula

Ingredients for Mint Yogurt Sauce

  • 1 cup Greek yogurt
  • 1/3 cup mint leaves
  • Juice of 2 lemons
  • 1 tablespoon extra-virgin olive oil

1. Prepare quinoa according to package. While quinoa is cooking, make the mint yogurt sauce by blending ingredients in a blender or food processor until mint is processed and smooth.

2. In a large pan, heat up coconut milk on medium heat until it just begins to boil. Lower to medium-low, and add in chickpeas, turmeric, dried oregano, and parsley. Simmer for about 2 to 3 minutes.

3. While chickpeas are simmering, add quinoa to a bowl along with arugula. Add coconut chickpeas, and top with a dollop of mint yogurt sauce. Serve warm. 

My Top 10 Favorite Spiralizer Recipes


I've been spiralizing for a few years now, and as most of you already know, I have my own Spiralizer Recipe Book (yay!). If you haven't jumped on the spiralized vegetable trend, now is the time to start! Trust me: It's fun, it's healthy, it's easy, and zoodles, spiralized sweet potatoes, spiralized beets, and spiralized squash are so delicious, you'll want to eat your vegetables all the time! Plus, if you're a pasta lover like me, it really makes all your noodle dishes guilt-free.

Here are 10 of my favorite Kale Me Maybe spiralizer recipes from throughout the years!


1. Zucchini Noodles In Tomato Sauce With Herbed Cashew "Ricotta" Cheese

If you're looking for a replacement for your classic spaghetti marinara, this recipe is for you. And good news — it's vegan! Zucchini noodles are a great place to start for spiralizing. They're quick, easy, and fast, and they taste great with a traditional tomato sauce. 

2. Spiralized Potato Crust Pizza

This recipe is one of my favorite spiralized recipes I have ever created, and it's one of the recipes featured in my book. If you're gluten-free or are looking for a healthier crust, you'll want to try this pizza made with a potato crust and topped with a vegan pesto. 

3. Sweet Potato Noodles with Garlic Cashew Cream, Kale, and Mushrooms

This noodle dish resembles a fettuccine alfredo, except this cream sauce is vegan and made with cashews instead. Add in some sautéed kale, mushrooms, and parsley, and you've got a decadent pasta dish that's free of any unhealthy ingredients. 

4Vegetarian Breakfast Burrito Bowls With Spiralized Potatoes

Who doesn't love a good breakfast burrito?! This bowl is loaded with the traditional ingredients of a solid breakfast burrito: eggs, potatoes (spiralized, of course), black beans, peppers, avocado, and cheddar cheese. This is another one of my favorites featured in the book as well.

5. Kale Black Bean Salad With Avocado Jalapeño Dressing And Crispy Potatoes

Salads always taste better with shoestring fries, and there's no reason you can't make them at home. With your spiralizer, you can make thin, crispy potatoes in the oven. This kale salad is creamy and spicy and inspired by Mexican flavors. 

6. Beet Noodles with Mint Pistachio Pesto

Beets alone might not be your favorite food, but spiralized and roasted sure makes them taste a lot better. Toss them in a mint pistachio pesto, and you'll be questioning why you never switched to beet noodles sooner. 

7. Noodles and Zoodles with Harissa, Chickpeas, and Parsley

If you're not fully convinced you can eat zucchini instead of pasta, try swapping out half of your normal portion for the vegetable instead. This pasta dish combines brown rice noodles with zucchini for extra fiber, and it's topped with a homemade harissa sauce and chickpeas for some Moroccan flair. 

8. Savory Spiralized Potato Waffles with Smashed Avocado and Egg

If you've got a waffle maker, you're not confined to just making sweet waffles out of prepackaged batter! All you need is a potato and an egg to make a savory waffle dish that's definitely going to have you looking forward to breakfast. You can even make sweet waffles using sweet potato too (I've got a recipe for cinnamon ones in my book). 

download (24).jpeg

9. Garlic-Lemon Kale Salad with Roasted Spiralized Golden Beets, Tomatoes, Chickpeas, and Parmesan Cheese

Golden beets are another one of my favorite vegetables to spiralize, and they've got a more mild and sweet flavor than their darker counterparts. They make a great addition to salads, and if you're not a fan of kale, you can swap it out for any other green — most will go well with the remaining flavors.

10. Honey Sriracha Salmon with Sesame Zucchini Noodles

This Asian-inspired dish is going to blow your mind. It's loaded with flavor, but only uses a few ingredients. Say no to takeout and say yes to your own home-cooked version of comfort food. 

You can buy the cookbook at select Whole Foods stores, Amazon, and Barnes & Noble!